To improve the productivity of the beer fermentation process, several strategies can be adopted. One of these promising strategies could be the increase of suspended yeast cells in the reactor. Therefore, the fermentation characteristics of 11 lager yeast strains were studied in normal pitched worts (20 × 106 cells/ mL)(LD) and in worts with a four-fold higher pitching rate (HD). The fermentation rate was 2-4 times increased when high initial
cell levels were used. The net yeast growth was somewhat similar between the LD and the HD fermentations, although the FAN uptake level was about 35% higher in the HD fermentations compared with LD. High viabilities were observed throughout the fermentations with high cell loadings. HD fermentations resulted in higher concentrations of all the measured fusel alcohols and higher maxima and residual concentrations of total diacetyl were observed. In contrast, higher levels of most of the
esters were found at the normal pitching rate, although the results of isoamyl acetate were not significant. With the help of “Principal Component Analysis”, it became clear that the cell density had an important influence on the flavour profile, but that yeast specific preferences could not be overlooked as they determined the sensitivity of the yeast to the application of higher cell densities